Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Name: Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups orzo; 3 tablespoons red wine vinegar; 3 tablespoons shallots; 2 cloves garlic; ⅓ cup extra-virgin olive oil; to taste kosher salt and black pepper; 2 ounces fresh baby spinach; 1½ cups grape tomatoes; ½ cup pine nuts; ¼ cup fresh basil leaves; 1 cup feta cheese; 2 tablespoons fresh chives; 20 ounces skinless salmon fillets; 2 tablespoons olive oil; to taste kosher salt and black pepper

A fresh Mediterranean-inspired dish featuring perfectly grilled salmon served over a bed of orzo pasta tossed with spinach, tomatoes, pine nuts, and feta cheese in a vibrant red wine vinaigrette. This elegant yet simple meal combines rich salmon with bright, fresh flavors.

4 servings

41 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups orzo
•3 tablespoons red wine vinegar
•3 tablespoons shallots
•2 cloves garlic
•⅓ cup extra-virgin olive oil
•to taste kosher salt and black pepper
•2 ounces fresh baby spinach
•1½ cups grape tomatoes
•½ cup pine nuts
•¼ cup fresh basil leaves
•1 cup feta cheese
•2 tablespoons fresh chives
•20 ounces skinless salmon fillets
•2 tablespoons olive oil
•to taste kosher salt and black pepper

Cooking Instructions

1.
1. Prepare an outdoor grill for medium- high cooking over direct heat.
5 min
2.
2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
15 min
3.
3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
5 min
4.
4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
5 min
5.
5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
6 min
6.
6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.
5 min

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

4 servings

41 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups orzo

•3 tablespoons red wine vinegar

•3 tablespoons shallots

•2 cloves garlic

•⅓ cup extra-virgin olive oil

•to taste kosher salt and black pepper

•2 ounces fresh baby spinach

•1½ cups grape tomatoes

•½ cup pine nuts

•¼ cup fresh basil leaves

•1 cup feta cheese

•2 tablespoons fresh chives

•20 ounces skinless salmon fillets

•2 tablespoons olive oil

•to taste kosher salt and black pepper

Cooking Instructions

1. Prepare an outdoor grill for medium- high cooking over direct heat.

5 min

2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.

15 min

3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.

5 min

4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.

5 min

5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.

6 min

6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

5 min